Description
This dessert is fun to make and eat. Fresh fruit, especially berries and kiwis, balances the sweet, gooey crunch.
Ingredients
- ¾ cup sugar
- 2 teaspoons cornstarch
- 3 egg whites, at room temperature
- 1 teaspoon vanilla extract
- ¾ teaspoon white vinegar
- 2 cups heavy cream
- 3 tablespoons confectioners’ sugar
- 1 teaspoon vanilla extract
- 1 pint whole strawberries, stems removed
Instructions
- Preheat oven to 250 degrees F (120 degrees C).
- Line a baking sheet with a silicone baking mat or parchment paper.
- Whisk sugar and cornstarch in a bowl. Set aside.
- Beat egg whites in a bowl until they are foamy and have a thick
- ribbony texture
- 2 to 3 minutes.
- Pour 1/4 of the sugar mixture into the egg whites; whisk until completely incorporated
- about 30 seconds. Repeat for the rest of the sugar mixture
- whisking after each addition
- until all of the sugar mixture is incorporated and the egg whites are glossy and thick.
- Pour vanilla and vinegar into egg white mixture; whisk until you can lift your beater or whisk straight up and the egg whites form a sharp peak that holds its shape
- 2 to 3 minutes.
- Spoon egg white mixture onto prepared baking sheet; spread out into a 2-inch high by 6-inch wide disc.
- Bake in the preheated oven for 1 hour.
- Turn off the oven
- crack open the oven door and let the Pavlova cool for one hour.
- Whip cream
- sugar
- and vanilla extract in a bowl until soft peaks form
- 3 to 4 minutes.
- Transfer Pavlova to a serving plate. Top with whipped cream and fresh strawberries.
Prep Time: 15 mins
Cook Time: 1 hr
Total Time: 2 hrs 15 mins
Servings: 12